Feta Cheese is Produced in the country of Bali

The Hindi name for Ricotta cheese is Paneer

There are 8 ounces in a cup, of anything.

There are 8 liquid ounces in a cup. When you are measuring something that isn't liquid, like cereal or feta cheese, the ounces refers to weight (16 ounces to a pound).

Provolone or monterey jack (not pepper jack) cheese can be sufficient substitutes for mozzarella.

Feta cheese is not harmful to an unborn child in any way. Actually, the calcuim in cheese is good for the mother and the baby. But many cheeses are high in sodium, so if you are on a low sodium diet, check with your doctor before eating it, or anything else high in sodium. Feta cheese could be harmful to a pregnancy. There is the possibility of spontaneous abortion if the cheese contains Listeria. Soft or semi-soft cheeses made from unpasteurized milk has a higher likelihood of being contaminated with the bacteria.

Feta is wet and is a brind cured cheese where farmers cheese is dry and is unripened.

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No, but it is lower in fat than most cheeses.

About 0.1 cups

Not if you are watching fat content. Goat cheese has a higher fat content than cheese from cows. However, goat's cheese has some nutrients that are little more or more readily available (plus it does not contain lactose) which might make it a more healthier choice than cheese from cows. But that isn't to say that goats milk is still healthier than cow's milk cheese, because both are just as healthy as the other. It's just a matter of opinion as to which you think is best.

Feta cheese is usually from goats or sheep.

No, it hasn't the slightest resemblance to Parmesan

It depends on the recipe, but probably not. Goat cheese is more delicate flavored and not as salty. It has a different texture, too. Feta is chunky, whereas goat cheese is more crumbly. If all you're doing is crumbling it into a salad, it's probably OK (but remember that feta is much sharper tasting). But if cooking is involved, I don't think it would work well.

Yes. It is natural in milk and all cheeses. BUT, Imported feta cheese is usually made with goat's or sheep's milk, as is the original Greek feta cheese.

Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people. This info is from http://www.foodreference.com/html/ffetacheese.html

It's cured and stored in its own salty whey brine.

Unopened, feta has a shelf life of roughly 10 months from production. Opened shelf life is generally 4 - 6 weeks if stored properly. In order to get the longest life out of feta, wrap it in cellophane after each use and with new cellophane each time.

Approximately 2 cups if you squeeze it in.

No ! Feta cheese is Greek !

That is about 1/2 cup

Similar cheeses can be found in Albania (djath), Bulgaria (sirene сирене), Cyprus (χαλίτζι, halitzi), Republic of Macedonia (бело сирење, belo sirenje; 'white cheese'), Serbia (sir сир), Israel (gvina bulgarit Bulgarian cheese), Turkey (beyaz peynir 'white cheese'), Egypt (domiati), and Sudan (gibna beyda), Romania (brânză telemea), Russia (brynza, брынза), Ukraine (brynza, бринза), Iran (panir liqvan), Malta (Ġbejna tan- nagħaġ 'sheep's cheese' ) , and other countries. In some of these countries, the name "feta" is used interchangeably with the native, while in others "feta" is not used at all or refers to other (mainly imported) types of cheese.

That is about 2 tbsp

camben cheese :D

in the united states yes